The contemporary steakhouse, owned by Michel Arnette and chef Stephen Herman, will serve a farm-to-table menu featuring chilled and hot appetizers such as Wagyu Beef Tartar, Shrimp de Jonghe and Roasted Marrow; salads including the Hearth, made with raw and roasted vegetables, feta and vinaigrette; a raw bar featuring East and West Coast oysters and French Sturgeon Caviar; and hearth-roasted shellfish.

On the steak side, look for cuts from Purely Meat Co. and Allen Brothers out of Chicago, including classic cuts along and a larger variety of smaller cuts

“With a steakhouse concept we wanted to give it our twist," Arnette said in a press release. "This is not the classic men's club steakhouse. We have paid considerable attention to how women enjoy the steak experience and how our neighbors embrace it as their local. "

Other entrees include the 18 oz Sakura Farm Long Bone Pork Chop, Dover Sole and Lobster Spaghetti, with sides from either the potatoes and starch or vegetables and mushrooms categories.

The restaurant will offer a Knife Club, offering members a spot for a personalized steak knife in a leather pouch along the wall by the entrance.

Split into two levels, the eatery features a dining room with wood and leather booths, banquettes and tables as well as an open kitchen with char broiler and hearth on the main level and the bar upstairs.